Sunday I bottled a blonde ale that I brewed 3 weeks prior and it tasted and smelled in a weird, earthy way. My wife described as cellar like without never reading anything about common off flavors, so it was a non induced assessment.
This off flavor is in the aftertaste and it's very strong, so prominent that it feels that this brew has notes of beer, instead the other way around.
I read that earthy tastes can be caused by oxigenation of the wort, but I brewed basically using the same technique tha n the previous 5 batches, and all the others turned up OK.
So my question is if is it possible that I had an infection, and if so, will the taste improve eventually? Or should I just get rid of this batch?
The recipe is brulosopher's blonde ale, with slight modifications, with pale ale, carapils, wheat malt and cara Ruby (no crystals in my LHBS). For hops I used cascades, Columbus and galena. The yeast was US-05.
I think I screwed up the yeast rehydration by stirring profusely as soon as I poured the yeast on boiled, warm water (I watched a video on rehydrating yeast and apparently didn't learn anything) and fermenting only took off about 65 hours after pitching. A gigantic krausen formed and I had
Krausen leaving through the airlock. After that I didn't clean or sanitized the airlock for two weeks (I thought it wasn't a big deal, since stuff came out instead of in) and before bottling I saw fruit flies in the airlock.
So does anyone had similar off flavors. Wi time save this batch?
This off flavor is in the aftertaste and it's very strong, so prominent that it feels that this brew has notes of beer, instead the other way around.
I read that earthy tastes can be caused by oxigenation of the wort, but I brewed basically using the same technique tha n the previous 5 batches, and all the others turned up OK.
So my question is if is it possible that I had an infection, and if so, will the taste improve eventually? Or should I just get rid of this batch?
The recipe is brulosopher's blonde ale, with slight modifications, with pale ale, carapils, wheat malt and cara Ruby (no crystals in my LHBS). For hops I used cascades, Columbus and galena. The yeast was US-05.
I think I screwed up the yeast rehydration by stirring profusely as soon as I poured the yeast on boiled, warm water (I watched a video on rehydrating yeast and apparently didn't learn anything) and fermenting only took off about 65 hours after pitching. A gigantic krausen formed and I had
Krausen leaving through the airlock. After that I didn't clean or sanitized the airlock for two weeks (I thought it wasn't a big deal, since stuff came out instead of in) and before bottling I saw fruit flies in the airlock.
So does anyone had similar off flavors. Wi time save this batch?